Our Menu
Creative Cairns Cafe Menu
Oliver believes the cafe industry has a role to play in influencing food trends and at-home dining culture.
With this in mind, local and indigenous ingredients are deliciously and seamlessly wound into both the creative and familiar cafe menu items.
Breakfast Menu
Till 11am
Lunch Menu
After 11am
SNACK Menu
2.30pm-5pm
Dinner Menu
From 5pm
KIds & small things
All day
Cakes & Pastries
All day
Coffee
All day
Beverages
After 10am
Breakfast Menu
GOOD MORNING VIETNAM GF & DF. PB Available
Turmeric & rice flour crepe, twice-cooked pork belly, paperbark smoked five-spice & bean sprouts. Served with Vietnamese style green papaya slaw & nước chấm sweet & sour sauce | 27.5
OPTIONS
Swap pork belly for tofu | 27.5 PB
Add kimchi | +4.5
Bánh Xèo (pronounced “Bahn Say-yo”) is a Vietnamese street food favourite, showcasing the French influence in Vietnam!
Tropical Avocado Toast DF & PB, GF Available
Smashed avocado, ciabatta toast with finger lime, a lemon myrtle, Mareeba dried mango, macadamia & shaved coconut dukkah, cherry tomato, coconut-based feta, shichimi Japanese pepper, coriander & chilli threads | 24.5
OPTIONS
Add seared Queensland scallops, marinated in white soy & mirin | +14 | Lush, yum.
Marsh’s bacon & poached egg | +11.5 | The classic combo!
Bay & salt brined, then peppered and sous-vide kangaroo loin | +9 | An Aussie twist.
This is our indigenous & tropical ingredient focused avocado toast, an absolute flavour bomb with layers of flavour & textural components. Up there with Cairns’ favourite avo toasts.
TRUFFLE MUSHROOMS PB Available
Button & woodear mushrooms, cashew & truffle pâté on ciabatta toast, with French garden herbs, goat chevre & pickled red onion | 27
OPTIONS
add poached egg +3 | make it vegan with coconut feta +1
This dish recently won the title ‘Australia’s Best Mushrooms on Toast‘ – so you know it’s going to be delicious!
PINA COLADA WAFFLE STACK
Waffle stack, pineapple grilled with cinnamon, dehydrated pineapple, macadamia, mango & coconut dukkah, coconut caramel, coconut sorbet & Davidson plum dust | 27.5
Tropical Pina Colada flavours with loads of colour, flavour & texture, a decadent dish perfect to share for bressert (brekky-dessert).
CRAB OMELETTE WITH CRAYFISH BISQUE
Crab meat, banana flower and our famous house-made chilli jam inside a French-style rolled omelette, served with coconut and crayfish bisque, Kaffir lime and Innisfail palm heart slaw | 41
LEMON MYRTLE EGGS BENEDICT
Two poached free-range eggs, toasted ciabatta, wilted spinach & our lemon myrtle hollandaise. Served with your choice of protein | 19.9
OPTIONS
Marsh’s bacon +8.5
Marsh’s ham-sliced-off-the-bone +8.5
Sous-vide peppered kangaroo loin +9
Smoked barramundi +13
Local Crayfish +32
Lemon Myrtle is endemic to Queensland, and has a citrus & lemongrass-like flavour which compliments hollandaise perfectly.
TRUFFLE & TOFU TOASTIE PB Available
Mushroom, cashew & truffle pâté, confit tofu with shiitake salt, melted cheese, Korean-style soy pickled onions | 17.9
OPTIONS
Plant-based cheese +1
Add mushrooms inside +9.5
BACON & EGG BREKKY TOASTIE
Fried Stockman’s free-range egg, Marsh’s bacon, caramelised onion jam, tomato relish, rocket & garlic aioli | 17.9
OPTIONS
Add smashed avocado +4.5
Add lemon myrtle hollandaise +3
Or add both!
BUILD YOUR OWN (Start here with eggs on toast)
Two poached free-range eggs on our house-made ciabatta toast, tobiko, seaweed salt | 13.5
OPTIONS
Scrambled with an extra egg & cream +3
Gluten-free bread +3
Extra ciabatta toast +3
See the options below to build your own epic breakfast!
Adds & Sides
Lemon myrtle hollandaise | Garlic aioli | Chilli jam | 3.0 each
Marsh’s tablelands bacon | 8.5 | Ham off-the-bone | 8.5 | Kangaroo loin | 9.5
Mushrooms with herbs & rose petals | 9.5 | Smoked barramundi | 13
Side of avocado | Confit tofu with mushroom salt | Wilted spinach | Our kimchi | 4.5 each
Smashed chats with nori salt – bowl to share 10.9 | or as a side | 5.5
Bowl of chips with paprika salt & garlic aioli | 12
Lunch Menu
KANGAROO & COUSCOUS
Salt brined, peppered and sous vide kangaroo loin with Middle-Eastern style Israeli pearl couscous salad, sundried tomato, fresh pomegranate, pistachio, raisins & house-made tahini sauce | 42
SMOKED DUCK WITH SOBA NOODLES
Cherry-wood smoked duck breast on smashed edamame beans served with cold soba noodles, sesame dressing, wakame seaweed, crispy shallots & pistachio | 41.0
FANCY STEAK & CHIPS GF & DF
180g Sirloin steak (Atherton Tablelands), sous vide with garlic and rosemary, served with smoked onion puree, dijon mustard, nori salt and smashed chats | 45.0
SMOKED BARRA & ROCKET SALAD GF
Hot smoked barramundi (Yorkeys Knob) tossed with rocket, fresh herbs, pickled onion and finger limes, built on nori-salt smashed chats, garnished with sweet potato crisps, beetroot puree and horseradish cream | 32.0
ROO-BEN SANDWICH
Based on the New York classic Reuben! Bay & salt brined, then peppered and sous-vide kangaroo loin, housemade sauerkraut, pickled cucumber, melted cheese, dijon mustard & mild chilli sauce | 24.5
Great with our smashed chats with red wine vinegar reduction 5.5
TRUFFLE & TOFU TOASTIE PB Available
Mushroom, cashew & truffle pâté, confit tofu with shiitake salt, melted cheese, Korean-style soy pickled onions | 17.9
OPTIONS
Plant-based cheese +1
Add mushrooms inside +9.5
GOOD MORNING VIETNAM GF & DF, PB Available
Turmeric & rice flour crepe, twice-cooked pork belly, paperbark smoked five-spice & bean sprouts. Served with Vietnamese style green papaya slaw & nước chấm sweet & sour sauce | 27.5
OPTIONS
Swap pork belly for tofu | 27.5 PB
Add kimchi | +4.5
Bánh Xèo (pronounced “Bahn Say-yo”) is a Vietnamese street food favourite, showcasing the French influence in Vietnam!
Tropical Avocado Toast DF & PB, GF Available
Smashed avocado, ciabatta toast with finger lime, a lemon myrtle, Mareeba dried mango, macadamia & shaved coconut dukkah, cherry tomato, coconut-based feta, shichimi Japanese pepper, coriander & chilli threads | 23.5
OPTIONS
Add seared Queensland scallops, marinated in white soy & mirin | +14 | Lush, yum.
Marsh’s bacon & poached egg | +11.5 | The classic combo!
Bay & salt brined, then peppered and sous-vide kangaroo loin | +9 | An Aussie twist.
This is our indigenous & tropical ingredient focused avocado toast, an absolute flavour bomb with layers of flavour & textural components. Up there with Cairns’ favourite avo toasts.
TRUFFLE MUSHROOMS PB Available
Button & woodear mushrooms, cashew & truffle pâté on ciabatta toast, with French garden herbs, goat chevre & pickled red onion | 27
OPTIONS
add poached egg +3 | make it vegan with coconut feta +1
This dish recently won the title ‘Australia’s Best Mushrooms on Toast‘ – so you know it’s going to be delicious!
PINA COLADA WAFFLE STACK
Waffle stack, pineapple grilled with cinnamon, dehydrated pineapple, macadamia, mango & coconut dukkah, coconut caramel, coconut sorbet, & Davidson plum dust | 27.5
Tropical Pina Colada flavours with loads of colour, flavour & texture, a decadent dish perfect to share for brussert (brunch-dessert).
CRAB OMELETTE WITH CRAYFISH BISQUE
Crab meat, banana flower and our famous house-made chilli jam inside a french-style rolled omelette, served with coconut and crayfish bisque, Kaffir lime, Innisfail palm heart slaw | 41
QLD spanner crab when available. Goes well with a glass of the Rose.
LEMON MYRTLE EGGS BENEDICT
Two poached free-range eggs, toasted ciabatta, wilted spinach & our lemon myrtle hollandaise. Served with your choice of protein | 19.9
OPTIONS
Marsh’s bacon +8.5
Marsh’s ham-sliced-off-the-bone +8.5
Sous-vide peppered kangaroo loin +9
Smoked barramundi +13
Lemon Myrtle is endemic to Queensland, and has a citrus & lemongrass-like flavour which compliments hollandaise perfectly.
Adds & Sides
Lemon myrtle hollandaise | Garlic aioli | Chilli jam | 3.0 each
Marsh’s tablelands bacon | 8.5 | Ham off-the-bone | 8.5 | Kangaroo loin | 9.5
Mushrooms with herbs & rose petals | 9.5 | Smoked barramundi | 13
Side of avocado | Confit tofu with mushroom salt | Wilted spinach | Our kimchi | 4.5 each
Smashed chats with nori salt – bowl to share 10.9 | or as a side | 5.5
Bowl of chips with paprika salt & garlic aioli | 12
Kids & Small Things
Cheesy toast
Two pieces of ciabatta with aioli & melted cheese | 10
Fries
Bowl of fries with paprika salt & garlic aioli or tomato sauce | 12
Toastie
Cheese & tomato passata toastie | 10.0
Add Marsh’s Ham +9.5
Add kimchi +4.5
EGG ON TOAST
One egg, one toast, salt & pepper | 8.9
AFTERNOON MENU [ WEDNESDAY – SUNDAY ]
SMALL BITES
Lemon myrtle focaccia – served with three homemade dips 19.0 DF
Chef’s Salad – rocket, marinade honeydew melon, gribiche sauce 17.0 V
Croc Ribs – smoked & sous vide crocodile ribs, sweet tamarind bbq sauce 32 DF/GF
Cauli – cauliflower ceviche, pickled chilli, mushrooms, Spanish onion, ginger, coriander 17 PB/GF
Stracciatella – fermented enoki, pickled chilli, chives, sesame oil, crostini 26 V
Soba & Tofu – confit tofu, soba noodles, wakame, and sesame seed dressing 23 GF
Garlic Prawns – garlic prawns & smoked fennel, served with warm focaccia 27.5 DF
Say Cheese – 2 cheeses served with sweet tamarind and spicy mango 18 V
Fries – a bowl of fries with paprika salt & garlic aioli or tomato sauce 12.0 PB/GF
Smashed Chats – twice cooked with nori salt 9.5 PB/GF
TRUFFLE & TOFU TOASTIE PB Available
Mushroom, cashew & truffle pâté, confit tofu with shiitake salt, melted cheese, Korean-style soy pickled onions | 17.9
OPTIONS
Plant-based cheese +1
Add mushrooms inside +9.5
roo-ben sandwich
Based on the New York classic Reuben! Bay & salt brined, then peppered and sous-vide kangaroo loin, house made sauerkraut, pickled cucumber, melted cheese, dijon mustard & mild chilli sauce | 24.5
Kim-cheez Toastie
Our house-made kimchi, tomato passata, melted cheese toastie | 14.5
OPTIONS
Add plant-based cheese +1
Add Marsh’s Ham +9.5
Add kimchi +4.5
TOASTIE PB/GF
Cheese & tomato passata toastie | 10
OPTIONS
Add marsh’s ham +9.5
HOUSEMADE CAKES
Carrot cake with cream cheese icing | 12.9
Chocolate brownie | 7.0 PB
Coconut vanilla brûlée mango sorbet & lime leaves | 10.0 PB GF DF
Banana bread | 9.5
Basque cheesecake | 9.5 | GF
Orange & almond cake | 10.5 | GF DF
Smoked pineapple crumble, vanilla gelato | 11.0
PASTRIES
Coconut croissant | 7.5
Dinner Menu
WELCOME
our housemade focaccia, with lemon myrtle salt & Grampians organic olive oil
IT’S THE SMALL THINGS THAT MATTER
Smoked MIANG
Smoked banana flower betel leaf miang with fish roe, Innisfail palm heart, chilli jam, ginger, crispy shallots, macadamia, and pickled chilli | 9.5 each
Croc ribs
Smoked and chargrilled crocodile ribs, carmelised miso glaze, salad | 32
GARLIC PRAWNS DF GF
Garlic prawns & smoked fennel, served with warm focaccia | 27.5
STRACCIATELLA V
Vanella stracciatella, chives, olive oil, fermented enoki, pickled chilli, crostini | 26.0
FISH WINGS DF GF
Crispy barramundi wings, sticky ginger caramel, chilli jam | 9.5 each
CHOOSE YOUR OWN ADVENTURE (choose and add sides)
GONE FISHIN’ GF DF
Catch of the day | 37.0
SHROOMS & SHROOMS PB GF
Baked portobello mushroom stuffed with a truffle mushrooms medley, served with pickled shimeji mushroom, smashed chickpeas, mushroom pillow | 32.0
BUTCHER’S CUT DF GF
Grilled over charcoal, roast garlic emulsion, smoked onion puree, red wine jus [180g] | 38.0
pAINTED CRAY & BISQUE DF GF
Coconut fennel bisque, cray tail sous vide in coconut water & ginger, kaffir lime leaves | 48.0
SMOKED BEEF SHOULDER DF GF
Slow braised overnight with chianti red wine, with smoked onion and its own vegetable-thickened braise sauce | 31.0
ROO GF DF
Salt brined, peppered then sous vide kangaroo loin, with smoked beetroot & davidson plum dust | 31.0
Veggie goodness GF
Smoked eggplant, romesco sauce, baba ganoush, crushed cashews, chilli, local herbs | 28
Chop ch0p GF DF
Sous vide & grilled pork chop, smoked romesco sauce [210g] | 34.0
SIDES all 9.5
‘COS ITS COS PB GF
Cos lettuce, gochujang butter, coconut feta, fermented chilli, finger lime
Roast sweet potato v GF
Smoked sweet potato puree, cashew, rainforest honey
corn ribs PB GF
Fried ands chargrilled with various spices
brocollini GF PB
Charred grilled, lemon & vegan fish sauce
SMASHED CHATS PB DF GF
Twice cooked with nori salt
HOUSEMADE Cakes & Pastries
cakes
|
Carrot cake with cream cheese icing | 12.9 Banana bread | 9.5 Basque cheesecake | 9.5 | GF
|
|
Pastries
Coconut croissant | 7.5
Coffee
Coffee
Black coffee | cup 4.5 | mug 5.5
Long black | batch brew | espresso 4.5 | doppio 5.0
Milk coffee | cup 5.0 | mug 6.0
Flat white | cappuccino | latte
Macchiato 4.5 | piccolo 4.5 | mocha 5.5
SIGNATURE Coffee
Coffee flight | milk coffee by choice + doppio + batchie 12.0
Vietnamese coffee | a sweet, rich coffee with condensed milk and our own Tattooed Sailor 7.5
Pour-over | single origin filter coffee hand poured with hario v60 | standard 8.0 | gold label 12.0
Hot chocolate | cup 5.0 | mug 6.0
Babyccino | warm steamed milk with cacao powder on top and marshmallow on the side 2.0
OPTIONS | Alternative milk + 0.8 | extra shot + 0.5
House-made coconut caramel + 0.5 | chocolate syrup + 0.5 | vanilla syrup 0.5
ICED Coffee
Iced long black | served tall, double espresso, filtered water over ice 6.5
Iced latte | served tall, cold milk with double espresso over ice 9.0
Iced coffee | licks vanilla gelati, cold milk, double espresso 10.0
Cold brew | seasonal single-origin coffee made in a cold brew method, served over ice 7.5
Iced mocha | cold milk with double espresso, chocolate syrup and vanilla gelati 10.5
Iced chocolate | cold milk, chocolate syrup and vanilla gelati 7.5
Premium Tea | 6.0
English Breakfast
Earl Grey
Japanese Gen Mai Cha
Chinese Oolong
Chamomile
Peppermint
Prana chai | wet chai mix served in a pot on milk 7.0 | dirty 9.5
Iced chai | served tall with licks vanilla gelati and chai syrup 8.5
Matcha latte | 7.0
Iced Matcha latte | 10.0
Fruit Juice – Build Your Own | 10
Orange | Apple | Pineapple | Watermelon | Carrot | Celery
ADDS +50c
Ginger | Lemon | Lime | Mint
Barista suggestion = Orange + Apple + Watermelon + Ginger
Cold Drinks
Old School Milkshakes
Vanilla | Chocolate | Strawberry | Coconut Caramel | LG 8.0 SM 4.5
Yellow Super Smoothie | GF, DF & PB
Frozen mango & banana, our tepache, turmeric, chia seeds & coconut milk topped with toasted coconut chips | 12.0
Mexican Tepache
Traditional drink from Mexico, we naturally ferment pineapple for three days with cinnamon, star anise & clove | 8.5
Sparkling mineral water
Yaru Mt Warning NSW | 500mL 5.0 750ml 8.0
Iced Tea
Lemon, peach or passion fruit syrup, served with mint, lime & soda | 8.5
Booze
Available after 10am
Our list is focused on small, passionate producers with common values of sustainability & flavour balance. We use coravin for all our wine, to maximise freshness. Please note it is ever-changing and the list below is an example only.
Sparkling | pet nat
Umberto Luigi Domenico Cosmo Prosecco NV Veneto, Italy
12.0 | 56.0
Lucy M. le vilain (Pet Nat) Pinot Grise 2021/2022 Adelaide Hills, SA
68.0
WHITE
Koerner ‘Old Vine’ Riesling 2023 Clare Valley, SA
17.0 | 81.0
Unico Zelo ‘Slate Farm’ Fiano 2022 Adelaide Hills, SA
13.0 | 71.0
Latta ‘Quartz Bianco’ Sauvignon Blanc 2022 Pyrenees, VIC
15.0 | 71.0
Basket Range Chardonnay 2023 Adelaide Hills, SA
15.0 | 71.0
ROSE | ORANGE
Unico Zelo ‘Origami’ Sangiovese and Grenache, Pinot G. Rosè 2023 Clare Valley, SA
12.0 | 56.0
Koerner ‘Pigato’ Vermentino 2022 Clare Valley SA
15.0 | 71.0
Red
Scorpo Pinot Noir 2023 Mornington Peninsula, VIC
22.0 | 106.0
Unico Zelo ‘fresh A.F’ Nero D’avola & Zibibbo 2023 Adelaide Hills, SA
13.0 | 61.0
Ottelia Cabernet Sauvignon 2018 Coonawarra, SA
12.0 | 56.0
Sven Joshke ‘Das Klaus’ Shiraz 2022 Barossa Valley, SA
14.0 | 66.0
Beer
LITTLE DRAGON
Ginger beer, Murwillumbah, NSW 4.0% | 10.0
KAIJU ‘Golden Axe’
Crisp apple cider, Melbourne, VIC 5.2% | 11.5
BALTER XPA
Currumbin Waters, QLD 5.0% | 11.0
BALTER ‘Captain Sensible’
Pale ale, Currumbin Waters, QLD 3.5% | 10.0
COOPERS ‘Pale Ale’
Fruity, floral, crisp and bitter characters, Regency Park, SA 4.5% | 10.0
GREAT NORTHERN
Lager, Yatala, QLD, 4.2% | 9.0
HEMINGWAY’S ‘The Prospector’
Pilsner, Cairns, QLD, 4.5% | 10.0
COCKTAILS
ESPRESSO MARTINI
Skybury coffee liqueur, double espresso | 20.0
MIMOSA
Umberto Luigi Prosecco, fresh orange juice | 17.0
BLOODY MARY
Our house-made bloody mary mix, vodka, tomato juice, black salt | 19.0
GIN FIZZ
Davidson plum gin, local finger lime syrup, elderflower, soda | 19.0
G-RATED
NON ‘No. 1 to 8’
Non is an intricate balancing act of flavour built from the ground up with key notes of floral, tannin, salinity & acidity | 13.0
Virgin G & T
0% gin, finger lime syrup, elderflower and tonic | 14.0
Blood Orange Spritz
Non-alcoholic blood orange bitter aperitif, lime juice, rosemary syrup, soda, orange | 14.0
Heaps Normal XPA
Less than 0.5% alcohol, tropical & citrus aroma with beery finish | 0.5% | 9.5
SUPPLIERS & FRIENDS
STOCKMAN’S EGGS – Kairi
4th Generation egg farmers in the Tablelands.
MARSH BUTCHERS – Stratford
4th Generation Cairns butchers & farmers, with prized bacon.
CARNIVORE – Portsmith
Family run meat supplier specialising in game & boutique meat.
ANGELOS’ FINE FOODS – Bungalow
Yummy Italian wholesaler & deli.
OCEANWORLD – North Cairns
Family owned seafood supplier.
SIMON GEORGE & SONS – East Coast QLD & NSW
4th Generation fruit and vegetable providores specialising in sourcing local produce.
CAIRNS MICROGREENS – Koah
Family run farm in Tablelands, growing boutique micro’s & herbs.
LILY SHIRE LIMES – Cardwell
Family run farm, growing champagne red finger limes
PALM HEARTS AUSTRALIA – Innisfail
Family run business that sends the asian delicacy to top restaurants in Australia and South East Asia.
TATTOOED SAILOR COFFEE ROASTERS – Bungalow
Our sister company roasts ethically-sourced coffee, with a focus on community, quality & coffee education.
LICKS GALATI – Portsmith
Family run gelati producer, using many local & seasonal ingredients.
SKYBURY COFFEE FARM – Mareeba
Family owned & run coffee and papaya farm. Currently open for lunch on weekdays.
SHAYLEE STRAWBERRY FARM – Atherton
Family owned & run Strawberry farm, worth a visit for their insanely delicious strawberry gelati.
BUSHY CREEK ORGANIC EGGS – Julatten
Tablelands farm committed to ethical animal husbandry, regenerative landscape stewardship and supplying quality produce.